Persimmon Jam Recipe

Cut persimmons into small chunks, removing all seeds and stems (you can peel them if you want to).

Put persimmons and sugar into a pot and cook slowly for about 5 minutes, stirring often.

Add lemon juice and cook for about 40 minutes, stirring often. Once the jam starts to look foamy it should be ready. (To test, drop a spoonful on a plate and pop it in the fridge for a couple of minutes. If it doesn't run then it is ready.)

Let jam cool for 10 minutes before putting into clean, sterile jars. (Or you can do the water bath method if you prefer.)

Store in a cool place. (If warm temperatures are still around, store in the fridge.) This jam can also be frozen.